@darkshepherd_bne sits inside @thestarbrisbane and immediately signals that this is not your loud, blue-and-white, plate-smashing take on Greek food. The room is dark, moody and polished. A Mediterranean restaurant that has stepped away from what you usually expect and landed somewhere far more refined.
We started with the halloumi chips, finished with honey and thyme. Sweet-leaning and indulgent. Closely followed by the saganaki. I am not usually drawn to sweeter starters, but I did not complain. The balance was well judged and the quality of the produce carried it. We balanced that out with the woodfired scallops as recommended by the team - 0 regrets.
The woodfired Brussels sprouts were a pleasant shift. Smoky, earthy, coated in yoghurt, orange and garlic. This was a simple dish, but very tasty. The arnaki rice followed, deeply savoury from lamb stock.
The wagyu souvlaki was where the menu really started to flex. MB7+ rump cap, beautifully cooked, full of flavour. The Greek spices were present without overpowering, but the real standout was the spicy dip on the side. Bold, punchy, and frankly excellent. It lifted the dish from very good to memorable.
Then came the toothfish. This was epic. Perfectly cooked, rich and clean, with a lemony sauce that did exactly what it needed to do. Bright, sharp and complemented the fish rather than mask it. Easily the dish I would come back for.
Service deserves a mention. Professional, relaxed, knowledgeable and genuinely fun. Exactly what I have come to expect from a restaurant backed by @michael_tassis and @tassis.group.
Dark Shepherd feels deliberate in what it is trying to be. Mediterranean at heart, but modern and confident enough to slightly be removed from tradition. It works.